H.A. - I grated fresh and dried it. I thought I was adding a lot with about a half cup in a 2 gallon make. Could have used at least twice that. Blanching would have been a good idea. I added the horseradish after draining, during the cook/stir in the warm pot phase. I followed Rikki Carrol's stirred curd recipe, but reduced the culture by half and renneted at a rate I know works for me.